Black Forest Profiteroles

Grams
Choux Paste
Tegral Choux 450
Cocoa Powder 50
Water 1150
Choux Paste total 1650
Crumble
Flour 140
Sugar 100
Butter 100
Crumble total 340
Chocolate Custard Filling
Water/Milk 1000
Cremyvit 300
Belcolade Noir Selection C501/J
Chocolate Custard Filling total 1300
Cream Topping
Ambiante Q.S
Cream Topping total 0
Cherry Filling
Topfil Cherry Q.S
Cherry Filling total 0
Black Forest Profiteroles

Working Method

Choux Paste
  1.  Pour the water and oil onto the Tegral Choux Mix and cocoa powder. 
  2.  Mix in planetary mixer with beater for 2 minutes on medium speed. 
  3.  Scrape down, then continue to mix for 2 minutes on medium speed. 
  4.  Pipe into desired shape with star nozzle. 
  5.  Bake in deck oven at 185°C (40% top and 60% bottom heat) for 15 minutes with dampers closed. 
  6.  Bake a further 25 minutes at 180°C with damper open.

Crumble
  1.  Mix all ingredients together.
  2.  Laminate into 2mm. 
  3.  After lamination, store in the freezer. 
  4.  Cut the size needed and apply on the choux paste before baking.

Chocolate Custard Filling
  1.  With whisk, combine Cremyvit with water/milk. 
  2.  Whip for 1 minute, rest for 5 minutes and mix again for a further 1 minute until homogenous. 
  3.  Melt Belcolade Noir Selection to 40°C to 45°C. 
  4.  Add melted Belcolade Noir Selection to Cremyvit and restart mixer.

Cream Topping
  • Whip until medium peaks form.

Assembly
  1.  Cut profiteroles in half.
  2.  On one half, pipe chocolate custard filling and Topfil Cherry.
  3.  Top profiterole with other half and decorate with Ambiante and Topfil Cherry.

About this recipe


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